Winter Week One Monday
Crazy Corn Cakes
1 c. whole-wheat flour
1 tsp. baking powder
1/4 tsp. salt
1 egg
½ c. 1% milk
1 1/2 c. frozen corn kernels, thawed, drained
1 Tbsp. vegetable oil, for frying
2 c. chopped fresh fruit as topping
1. Combine flour, baking powder, and salt in a
large mixing bowl.
3. In a separate bowl, whisk together egg and
milk; stir in the corn kernels
4. Mix wet corn mixture with dry ingredients,
stirring gently
5. Heat oil in large skillet medium heat.
6. Cook until bubbles form on the top, about 2-3
minutes. Flip over pancakes and cook until
they’re browned on each side, 2-3 minutes more.
7. Serve with fresh fruit.
Makes 16 pancakes. One pancake is a G/B (1/2 oz.) for a 3-5
year old at breakfast.
Pizzazz Pocket Pizza
4 circles of pita bread
8 oz. ricotta cheese
2 c. northern or cannellini beans,
cooked and drained
1 c. tomatoes, chopped
1/2 c. spinach
1/2 c. tomato sauce
1. Preheat oven to 350ºF.
2. Stir together spinach, ricotta
cheese, tomatoes and beans.
3. Slice pitas open. Place 1/2 c.
mixture in each pita.
4. Line baking sheet with lightly
greased foil.
5. Place in 350ºF oven for 8 to 10
minutes.
Serves 8. One pocket pizza is a G/B (1 oz.) MMA
(1.5 oz.) and 1/4 c. vegetable for a 3-5 year old
at lunch/supper.
Winter Week One Tuesday
Super Power Oatmeal
1 c. old-fashioned rolled oats
2 c. water
1/2 Tbsp. ground cinnamon
1 tsp. vanilla extract
2 tsp. brown sugar
3/4 c. blueberries (fresh or frozen)
1. In a large saucepan, combine water, oats,
and cinnamon.
2. Bring water to a boil.
3. Reduce heat and simmer for 5 to 10
minutes or until mixture has thickened.
4. Mix in brown sugar, vanilla and
blueberries and keep on heat until
blueberries are warm.
Serves 8. 1/2 c. of oatmeal is a G/B (0.5 oz.) for a 3-5
year old at breakfast.
Aloha Tuna Melt
1/2 c. chopped onions
1 c. chopped celery
1 c. grated carrots
1 - 12.5 oz. can water-packed tuna
1 Tbsp. mayonnaise
1 Tbsp. mustard
1/4 tsp. thyme, dried leaf
1/8 tsp. black pepper, ground
1/2 c. cheddar cheese, grated
8 slices bread, whole grain
8 pineapple rings
1. Preheat oven to 350ºF.
2. Combine all ingredients except
bread, cheese and pineapple.
5. Place bread slices on a baking sheet
and top with 3/4 c. of tuna mixture, 1
Tbsp. of cheese and a pineapple ring.
7. Bake at 350ºF for 10 minutes.
Serves 8. One tuna melt is a G/B (1 oz.), MMA
(1.5 oz.), 1/4 c. fruit and 1/4 c. vegetable for a 3
-5 year old at lunch//supper
Chiminy Chili Carrots
2 1/2 c. carrots, peeled, chopped chunked
(baby carrots work)
1/2 tsp. chili powder
1/2 cup. onions, minced
1/2 Tbsp. Lime juice
1/4 tsp. salt
1 Tbsp. Olive oil
1. Preheat oven at 350 degrees.
2. Mix all ingredients together.
3. Roast on a baking sheet, single layer,
with parchment or foil, for 20 to 30
minutes, until lightly golden, and tender,
not mushy.
Serves 8. 1/4 c. of carrots is a vegetable (1/4 c.) for a 3
-5 year old at lunch/supper.
Winter Week One Wednesday
Cheesy Butternut Mac
3 c. butternut squash, peeled, cubed
8 oz. macaroni
1 Tbsp. butter
1 c. mushrooms, sliced
1/2 c. green onions, thinly sliced
2 Tbsp. all purpose flour
1 c. fat free milk
1/4 tsp. salt
1/4 tsp. black pepper, ground
3 c. shredded cheese
1. In a medium sauce pan, boil water with squash until tender. Then drain, and
mash squash and set aside.
2. Cook pasta as directed, drain.
3. In medium sauce pan, saute mushrooms and green onions until tender.
4. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute.
5. Add milk, salt and pepper. Cook and stir over medium heat until thickened.
6. Remove from heat; stir in squash and pasta
7. Transfer half of the pasta mixture to the prepared baking dish.
8. Sprinkle with half of the cheese. Add remaining pasta mixture and cheese.
9. Bake uncovered, 20 to 25 minutes or until cheese is melted.
Serves 8. One serving is a G/B (1 oz.), MMA (1.5 oz.) and a vegetable (1/2 c.) for a 3-5 year old at
lunch/supper.
Stuffed Celery
2 c. celery sticks
4 Tbsp. cream cheese
1/4 c. raisins
1. Spread cream cheese in celery sticks and
top with raisins.
Serves 4. 1/2 c. of stuffed celery is a vegetable (1/2 c.)
for a 3-5 year old at snack.
Winter Week One Thursday
Chill’n Chili
1/2 Tbsp. olive oil
1/2 c. yellow onion, chopped medium
1/2 c. green bell pepper, chopped
1 tsp. garlic, minced
1/2 Tbsp. chili powder
1/4 tsp. paprika
1 c. butternut squash, peeled, diced
2 1/2 c. black beans, canned, drained and rinsed
3/4 c. water
1 c. whole-kernel corn, frozen
1 c. tomatoes, stewed, canned
1. Heat oil in a large non-stick skillet over medium heat. Add onions, bell
peppers and garlic. Cover and cook 5 minutes.
2. Add chili powder. Cook 1 minute, stirring constantly.
3. Place onion and pepper mixture in slow cooker. Add squash, beans, water,
corn and tomatoes. Cover and cook on low for 8 hours or until soup is thick.
Note: Cooking on high will take less time, but be sure not to scorch
the soup on the bottom of the pot.
Serves 6. 3/4 c. of soup is a MMA (1.5 oz.) and a vegetable (1/2 c.) for a 3-5 year old at lunch/
supper.
Cozy Rosy Yogurt
8 oz. low-fat vanilla yogurt
2 Tbsp. strawberry preserves
Stir gently to combine.
Serves 4. 1/4 c. of yogurt is a MMA (1/2 oz.) for a 3-5
year old at snack.
Winter Week One Friday
Eggerific Muffins
4 eggs
4 whole grain English muffins, split
2 Tbsp. butter
1 large tomato, thinly sliced
1 c. baby spinach
Lota Veggie Turkey Sammie
1 tsp. olive oil
1/2 c. yellow onion, chopped
1 1/2 c. red or green bell pepper, sliced
1/2 c. spinach, cooked (can be thawed water squeezed out)
1. Spray non-stick frying pan with oil and
9 oz. turkey breast, cooked, cut into strips
heat over medium heat. Crack eggs in to pan
3 pitas, whole wheat
and cook for 3 minutes or until almost set.
1/2 c. ricotta cheese, part-skim
turn and cook for 30 seconds. remove from
1/2 Tbsp. vegetable oil
heat.
2. Toast muffins until crisp. lightly spread
1. In non-stick skillet, sauté onions and bell
with butter. Top each muffin base with baby
peppers in oil until tender.
spinach leaves, tomato and egg. Repeat
Then add spinach, and warm through.
using remaining ingredients.
2. Fill pitas with 1 Tbsp. of ricotta cheese,
Serves 8. Each muffin half is a G/B (1/2 oz.) for a 3-5
1/2 c. vegetable mixture and 1.5 oz. of
year old at breakfast.
cooked turkey.
Serves 6. One sandwich is a G/B (0.5 oz.), MMA (1.5
oz.) and 1/4 c. vegetable for a 3-5 year old at lunch/
supper.
Winter King's Cottage Cheese
8 oz. cottage cheese
1 c. blueberries, fresh or frozen/thawed
Combine cottage cheese and blueberries.
Serves 4. 3/4 c. is a MMA (1 oz.) and 1/4 c. fruit for a 3
-5 year old at snack.
Winter Week Two Monday
Superstar Breakfast
1 1/4 c. water
1 tsp. pumpkin pie spice
1/2 c. couscous, dry
2 c. pears, chopped
1. In medium saucepan, combine water and
cinnamon. Bring to a boil.
2. Add couscous and pears. Cover and
remove from heat.
3. Let stand for 5 minutes.
Serves 4. 3/4 c. of Superstar Breakfast is a G/B (0.5 oz.)
and a fruit (1/2 c.) for a 3-5 year old at breakfast.
Cheesy Chicken Quesadilla
9 oz. cooked diced chicken
1 tsp. oil
1/4 c. onion, chopped
1 c. broccoli, chopped finely
1/2 c. mushrooms, sliced
1/2 c. refried beans
6—6" tortillas, whole grain
3 Tbsp. taco sauce
6 Tbsp. mozzarella cheese
1. Heat oil in saucepan and saute onions,
mushrooms, broccoli until tender.
2. Add refried beans and heat through.
3. Place tortillas on baking sheet and spread each
with 1/2 c. of bean vegetable mixture and drizzle
with 1 tsp. taco sauce, 1.5 oz. chicken and 1
Tbsp. cheese. Fold tortilla in half .
4. Place in oven at 350 degrees and cook until
cheese is melted.
Serves 6. One quesadilla is a G/B (1 oz.), a MMA (1.5 oz.) and a
vegetable (1/4 c.) for a 3-5 year old at lunch/supper.
Big Smile Banana Pudding
1 1/2 c. mashed bananas
1 1/2 c. applesauce
2 Tbsp. vanilla yogurt
1. Mix by hand or in blender.
Serves 6. 1/2 c. of pudding is a fruit (1/2 c.)
for a 3-5 year old at snack.
Winter Week Two Tuesday
Creamy Apple Wrap
4—6” whole wheat tortillas
8 Tbsp. nut butter
2 c. apples, thinly sliced
Sassy Salmon
6—2 oz. salmon filets
2 Tbsp. honey
1 Tbsp. soy sauce
1. Assemble each tortilla with nut butter,
1 Tbsp. orange juice
and apples.
2 Tbsp. olive oil
2. Roll up, cut in half.
Serves 4. One wrap is a G/B (1.0 oz.) and a fruit (1/2
c.) for a 3-5 year old at breakfast.
1. Pre-heat oven at 375 degrees.
2. In small bowl, mix honey, soy sauce, orange juice,
and olive oil set aside.
3. Place filets on cookie sheet pan, lined with
parchment paper or foil.
4. Spoon mixture over salmon filets, then cook on
middle top rack until fish is firm about 7- 10 minutes.
Serves 6. One filet is a MMA (1.5 oz.) for a 3-5 year old at lunch/
supper.
Awesome Asian Rice
2 c. hot cooked brown rice
2 Tbsp. soy sauce
4 tsp. sugar
4 tsp. garlic powder
4 tsp. pepper, black ground
4 tsp. ginger ground
1. Mix all ingredients together.
Serves 8. 1/4 c. rice is a G/B (0.5 oz.) for a 3-5 year
old at lunch/supper.
Hummus
2 – 14.5 oz cans (3 c.) garbanzo beans
drained and rinsed
2 Tbsp. water
3 Tbsp. olive oil
1 fresh lemon, juiced
2 cloves garlic, minced
1/4 tsp. ground cumin
1/4 tsp salt or to taste
Blend until smooth. Adjust flavors as
needed.
Serves 8. 2 Tbsp. of hummus is a MMA (0.5 oz.) for
a 3-5 year old at snack.
Big Dipper Parfait
3 c. mixed berries
3 c. plain yogurt
2 c. granola
Winter Week Two Wednesday
Fun Frijole Wraps
1 1/2 c. mashed avocado
2—14.5oz can (3 c.) black beans, rinsed, drained
Layer 1/2 c. fruit, 1/2 c. yogurt and 1/3 c. 2 Tbsp. garlic, minced
granola to make parfaits.
2 tsp. cumin, ground
Serves 6. One parfait is a G/B (0.5 oz.) and a fruit
1/2 tsp. chili powder
(1/2 c.) for a 3-5 year old at breakfast.
3 tsp. lemon or lime juice
1/8 tsp. salt
1/8 tsp. ground black pepper
6—6” whole grain tortillas
1 c. tomato, sliced
2 c. spinach, chopped
All-Star Snack
1 1/2 c. sliced apples
1 c. carrots, peeled, sliced
1/2 c. sweet potatoes, peeled, thin sliced
1 c. water
1 Tbsp. brown sugar
1. Bring 3/4 cup water to boil. Simmer carrots
and sweet potatoes until semi tender. Drain
and cool.
2. In small baking dish, layer sweet potatoes
and carrots with apples. Sprinkle brown sugar
on top.
3. Add 1/4 c. water. Cover and bake at 350ºF
1. Place avocado, black beans, garlic, cumin, chili until apples are tender about 20 minutes.
powder, and lime juice and salt and pepper in a 5. Remove cover and bake until lightly
browned, about 10 minutes.
bowl. Mash with a fork until smooth.
Serves 4. 1/2 c. of All-Star Snack is a 1/4 c. vegetable and
2. Spread each tortilla with avocado mixture.
1/4 c. fruit for a 3-5 year old at snack.
Top with tomato and spinach and roll up.
Serves 6. One wrap is a G/B (1.0 oz.), MMA (1.5 oz.), and a
vegetable (1/4 c.) for a 3-5 year old at lunch/supper.
Morning Fun Muffins
1/2 c. butter, softened
1/4 c. brown sugar, or to taste
3 c. mashed bananas
1 c. applesauce
2 carrots, grated
2 eggs, beaten
1 tsp. vanilla extract
1 1/2 cup. whole wheat flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. salt
1. Preheat an oven to 375 degrees F.
2. Grease 12 standard muffin cups
3. In a mixing bowl, cream together the butter and
brown sugar until smooth. Mix in the mashed
bananas, applesauce, carrots, eggs and vanilla.
4. Stir in the flour, baking soda, pumpkin pie spice,
and salt until just combined.
5. Spoon the batter equally into the prepared
muffin cups.
6. Bake for 15 to 20 minutes. Cool in the pans for
10 minutes before removing to cool completely on
a wire rack.
Serves 12. One muffin is a G/B (1 oz.) for a 3-5 year old at
breakfast
Winter Week Two Thursday
Chicken Tango Triangles
9 oz. cooked chicken, shredded
1 Tbsp. mayonnaise
1/4 c. green onions, small slice
1/2 c. tomatoes, small chop
1 c. carrots, small chop
6 slices bread, whole grain, cut into
4 triangles per slice
Cheese Crispy
1 c. whole wheat flour
2 tsp. baking powder
1/4 tsp. paprika
1/4 tsp. salt
2 c. grated cheddar cheese
1 beaten egg
4 Tbsp. milk
Sesame seeds for garnish
1. Blend flour, baking powder, paprika and salt
in a bowl.
1. Mix chicken, mayonnaise, onions, 2. Add grated cheese, beaten egg and milk.
tomatoes, and carrots.
Mix all ingredients until dough forms a ball.
2. Spread mixture over bread
3. Refrigerate for 30 minutes.
triangles then serve.
4. Roll out dough very thin.
Serves 6. 4 triangles is a G/B (1.0 oz.), MMA
5. Cut with cookie cutters and place on a
(1.5 oz.) and a vegetable (1/4 c.) for a 3-5
cookie sheet. Sprinkle with sesame seeds.
year old at lunch/supper.
6. Bake at 350° until lightly golden and firm
about 15 minutes.
Makes 16 crispies. One Crispy is a G/B (0.5 oz.) for a 3-5
year old at snack.
Mighty Meatloaf
2 Tbsp. olive oil
1/4 c. chopped green bell pepper
1/4 c. chopped onion
3 eggs
3/4 c. crushed pineapple
1/4 c. oatmeal
1 1/2 c. bread crumbs
2 tsp. dried Italian seasoning
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 1/4 lbs. ground turkey
1. Preheat oven to 350°. Spray loaf pan with nonstick cooking spray.
2. Saute green pepper and onion in oil for 5 min.
3. Stir peppers and onions with eggs, pineapple,
oatmeal, bread crumbs, and spices.
4. Add ground turkey, and mix by hand until well
blended.
5. Spoon turkey mixture into loaf pan, packing
loosely but evenly.
6. Bake for 65-90 minutes or until a meat
thermometer inserted in center of loaf reads 165°.
Serves 8. One slice is a MMA (1.5 oz.) for a 3-5 year old at lunch/
supper.
Winter Week Two Friday
Amazing Acorn Squash
2 acorn squash, halved, seeds removed
2 Tbsp. butter
4 Tbsp. brown sugar
1. Preheat oven to 400°F.
2. Score the insides of each half several
times with a sharp knife. Place each half in
a baking pan, cut side up. Add about an
inch of water to the bottom of the baking
pan so that the skins don't burn and the
squash doesn't get dried out.
3. Coat the inside of each half with 1/2 a
Tbsp. of butter. Add 1 Tbsp. brown sugar
to each half.
4. Bake in the oven for 45 minutes 1 hour
15 minutes, or until the squash is very soft
and the tops are browned.
Serves 4. One squash half is a vegetable (1/2 c.) for a
3-5 year old at lunch/supper.
Bunny Juice
1/2 c. apple juice
1 1/2 c. peeled carrots
1 c. apple slices
1. Add apple juice and carrots to
blender. Blend for a couple minutes
until carrot chunks are pureed.
2. Add apple slices and blend mixture
until smooth.
Serves 4. 1/2 c. of bunny juice is a 1/4 c. of
vegetable and a 1/4 c. of fruit for a 3-5 year old at
snack.
Winter Week Three Monday
Fruity Toast
8 slices whole wheat bread
4 oz. low-fat whipped cream cheese
2 c. sliced fruit - banana, strawberries,
peaches, kiwi
1. Toast bread.
2. Spread each slice with 1 Tbsp. cream
cheese and top with 1/2 c. fresh fruit.
Serves 8. One slice is a G/B (1 oz.) and a fruit (1/2 c.) for
a 3-5 year old at breakfast.
Beany Pizza Patties
2 —14.5 oz cans red kidney beans, rinsed and
drained
1 egg, beaten
1/4 c. bread crumbs
2 tsp. Italian seasoning
1/4 tsp. salt
1 c. marinara sauce, low sodium
1. Mash the beans and mix with the remaining
ingredients.
2. Press mixture together to make 4 patties.
3. Heat a skillet coated with cooking spray over
medium heat.
4. Add patties and cook until brown and crusty.
Flip patties and brown the other side. Portion 1
patty with 1/4 c. heated marinara sauce.
Serves 4. 1 patty with sauce is a MMA (1.5 oz.) and a
vegetable (1/4 c.) for a 3-5 year old at lunch/supper.
Turkey Roll-Ups
6 oz. deli turkey slices
6 Tbsp. whipped cream cheese
2 c. cucumber spears
1. Spread cream cheese on 1.5 oz. of
turkey slices.
2. Place a cucumber spear the length of
the turkey slice and roll up.
3. Repeat with other turkey slices.
4. Cut each turkey roll-up into 4 pieces.
Four roll-up pieces is a MMA (1.5 oz) and a
vegetable (1/2 c.) for a 3-5 year old at snack.
Winter Week Three Tuesday
Berry Blueberry Muffins
1/2 c. regular rolled oats
1 c. skim milk
1 c. whole wheat flour
1 Tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/3 c. brown sugar
3 1/2 Tbsp. vegetable oil
2 tsp. grated lemon zest
1 egg, lightly beaten
1 c. blueberries, fresh or frozen. If
frozen, drain if needed
Homemade Chicken Bites
10 oz. boneless, skinless chicken
2 eggs, beaten
1/2 c. bread crumbs
1/8 tsp. pepper
1/8 tsp. paprika
1/4 tsp. parsley dried
3 Tbsp. Parmesan cheese
1. Preheat the oven to 400 degrees.
Line a 12-cup muffin pan
2. Combine the oats and milk and
microwave on high 3 minutes.
3. Combine the flour, baking powder,
cinnamon, and salt. Whisk to blend.
Add the brown sugar, oil, lemon zest,
oats mixture and egg.
4. Gently fold in the blueberries.
6. Spoon the batter into the muffin
cups. Bake 15-18 minutes.
1. Cut the chicken breast into 20
bite-size chunks.
2. Dip the chicken chunks into
the beaten eggs.
3. In a plastic bag, mix the bread
crumbs, pepper, paprika, dried
parsley and cheese.
4. Put the chicken pieces in the
bag and shake to coat all sides.
5. Bake at 400 degrees for 15-20
minutes.
Serves 12. One muffin is a G/B (1.5 oz.) for a 3-5
year old at breakfast.
Serves 4. 5 chicken bites is a MMA (1.5
oz.) for a 3-5 year old at lunch/supper.
Tangy Sweet Potatoes
2 c. sweet potatoes, peeled, diced
½ c. onion, chopped
2 Tbsp. parmesan cheese
2 Tbsp. olive oil
1. Toss together sweet potatoes,
onions, parmesan cheese and oil.
2. Roast in 375 degree oven 25-35 min.
Serves 4. 1/2 c. of sweet potatoes is a vegetable
(1/2 c.) for a 3-5 year old at lunch/supper.
Baking Powder Biscuits
2 c. whole wheat flour
4 tsp. baking powder
½ tsp. salt
4 Tbsp. cold butter
1 c. milk
Easy Tomato Bruschetta
1—8 oz. baguette, cut into
24 slices
1/4 c. olive oil
4 c. petite diced tomatoes,
drained
1/3 c. fresh basil
1/4 tsp. salt
1/8 tsp. pepper
1. Place bread slices on baking sheet. Brush tops with
olive oil. Bake 12 to 15
minutes or until l toasted.
2. Combine remaining ingredients and place 3 Tbsp.
mixture on each slice.
Makes 24 slices Three slices is a
G/B (1.0 oz.) and a vegetable
(1/2 c.) for a 3-5 year old at snack.
1. Combine flour, baking powder, and salt.
2. Cut the butter into pea sized pieces and mix into the flour until it
resembles coarse crumbs. Pour in the milk and mix it all together.
3. Pat dough out flat with your hands until the ¾-inch thickness
4. Turn a drinking glass upside down and cut out biscuit rounds.
5. Bake 450 degrees for 10 – 12 minutes.
Makes 16 biscuits. One biscuit is a G/B (1.0 oz.) for a 3-5 year old
at lunch/supper.
Broccoli Mini Bakes
1 Tbsp. unsalted butter
2 c. broccoli, chopped
1 c. tomatoes, chopped
1/2 c. onions, small chop
1/8 tsp cumin ground
6 large eggs
1½ c. hashbrown potatoes
½ c. shredded cheddar cheese
Winter Week Three Wednesday
Cracker Stackers
12 large crackers
Potato Vegetable Chowder
6 oz. sliced thin deli
2 Tbsp. olive oil
turkey, low sodium
1 c. carrots, peeled, chopped small 1/2 c. sliced kiwi
1 1/2 c. onions, finely chopped
1/2 c. sliced pear
1 1/2 c. zucchini
1/2 c. sliced tomato
1 1/2 c. leeks, chopped
1/2 c. sliced cucumber
4 Tbsp. garlic, minced
1. Preheat oven to 400°F.
1 tsp. thyme dried
Start assembly by laying
2. Heat butter in large skillet over 5 c. vegetable broth
out four crackers.
medium heat; add broccoli,
1 1/2 c. canned diced tomatoes
Add 1 1/2 oz. turkey,
tomatoes, onions and cumin.
2 c. unpeeled red potatoes, diced then 2 Tbsp. kiwi, then
Cook for 5 minutes, or until
2 tsp. salt
add another cracker.
tender and water evaporates.
Continue stack with 2
3. Lightly beat eggs in large
1. Saute carrots, onions, zucchini, Tbsp. pear, 2 Tbsp.
mixing bowl. Mix in cooked
leeks, garlic and thyme in oil in
tomato, 2 Tbsp.
vegetables, potatoes and cheese. large stock/soup pot for 10 min.
cucumber and another
Season with salt and pepper.
2. Add broth, diced tomatoes and cracker.
4. Line large muffin tin with 8
potatoes and bring liquid to boil. Makes 4 cracker stackers.
greased foil cups. Portion
3. Reduce heat and simmer until
Each stacker is a G/B (1.0 oz.),
mixture into each cup.
vegetables are completely tender, MMA (1.5 oz.) and a fruit (1/4
c.) and vegetable (1/4 c.) for a
5. Bake for 10-20 minutes.
about 15 minutes.
Serves 8. Each mini bake is a 1/2 c.
vegetable for a 3-5 year old at breakfast.
Makes 12 c. of soup. 3/4 c. soup is a
vegetable (1/2 c.) for a 3-5 year old at
lunch/supper.
3-5 year old at lunch/supper.
Apple Crumble Bars
4 c. apples, peeled, cored and diced
3 Tbsp. sugar
1/2 tsp. cinnamon
2 tsp. cornstarch
1 1/2 Tbsp. lemon juice
1 1/3 c. whole wheat flour
2 Tbsp. sugar
1 tsp. salt
1 stick butter, at room temperature
¼ c. low sugar fruit jam
½ c. all-purpose flour
3 Tbsp. sugar
4 Tbsp. unsalted butter, softened
1. Cook apples, sugar, cinnamon for 5-7 min.
Whisk cornstarch and juice; add to apples
and cook for 3 min.
2. Heat oven to 350 and grease an 8×8” pan.
3. Combine flour, sugar and salt and cut
in butter. Press the mixture into pan.
4. Bake for 10-12 min., then spread on jam;
Top with cooked apple mixture.
6. Mix flour, sugar butter into crumb
topping; Bake for 25-30 min.
Makes 8 bars. One bar is a G/B (1 oz.)
and a fruit (1/2 c.) for a 3-5
year old at snack.
Winter Week Three Thursday
Apple Pancakes
1 c. whole-wheat flour
2 c. green apples, cored and grated
1 tsp. baking powder
1/4 tsp. salt
1 egg
½ c. 1% milk
2 c. chopped fresh fruit as topping
1. Combine flour, baking powder, and salt
2. In a separate bowl, whisk together egg
and milk; stir in the grated apples until just
incorporated.
3. Mix wet apple mixture with dry
ingredients, stirring gently
4. Heat large skillet medium heat.
5. Spoon out the batter, to make desired
size pancakes.
6. Cook on both sides and serve with fruit.
Makes 8 pancakes. One pancake with 1/2 c. fruit
topping is a G/B (1.0 oz.) and a fruit (1/2 c.) for a 3-5
year old at breakfast.
Lovable Lentils
2 1/4 c. water
1 3/4 c. dry lentils, rinsed
1 c. chopped onion
2 med. carrots, thinly sliced
1/2 c. thinly sliced celery
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. EACH dried marjoram, sage and thyme
1 bay leaf
2 c. chopped fresh tomatoes
1/2 c. chopped green pepper
2 Tablespoons minced fresh parsley
10 oz. shredded cheese
1. In a 9x13 dish, combine the first 12 ingredients
(water through bay leaf).
2. Cover and bake at 350° for 45 min.
3. Stir in tomatoes and green pepper. Cover and
bake 15 minutes longer; sprinkle with parsley and
cheese. Bake, uncovered, for 5-10 minutes or until
cheese is melted. Discard bay leaf before serving.
Makes 16 servings. 3/4 c. of lovable lentils is a MMA (1.5 oz.)
for a 3-5 year old at lunch/supper
Tomato Treats
2 c. sliced tomatoes
1 c. cottage cheese
9 tsp. Balsamic vinegar
Assemble tomato treats by spooning 2
Tbsp. of cottage cheese on each tomato
slice and drizzling with 1 tsp. vinegar.
Serves 4. Two tomato treats are a MMA (0.5 oz.)
and a vegetable (1/2 c.) for a 3-5 year old at snack.
Winter Week Three Friday
Curried Peachy Pears
1 1/2 c. peaches, canned, drained
1 1/2 c. pears, canned, drained
1 Tbsp. butter
1 tsp. curry powder
1 Tbsp. brown sugar
Teriyaki Chicken
3 Tbsp. + 1 tsp. lemon juice
2 Tbsp. + 1 tsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. ketchup
1/4 tsp. black pepper
1/4 tsp. garlic powder
10 skinless chicken drumsticks
1. In saute pan, medium heat, melt
butter, then add curry powder, fruit
then brown sugar.
2. Mix well, and cook until fruit is heated
1. In a bowl, stir together lemon juice, soy
through.
sauce, vegetable oil, ketchup, pepper, and
Serves 6. 1/2 cup of Curried Peachy Pears is a fruit
garlic powder. Stir until smooth.
(1/2 c.) for a 3-5 year old at breakfast.
2. Place the chicken parts in a lightly oiled
shallow baking pan or casserole dish. Pour the
marinade over the chicken. Cover and
refrigerate overnight.
4. Bake in a 350° F oven for about 45 min or
until the internal temperature of the chicken
parts reaches 180° F.
Serves 10. One drumstick is a MMA (1.5 oz) for a 3-5 year
old at lunch/supper.
Savory Brown Rice
1 1/2 c. brown rice
3 c. water
2 pinches salt
Bring rice and water to a boil. Reduce heat and
simmer until rice is soft.
Makes 3 c. rice. 1/4 c. of rice is a G/B (0.5 oz.) for a 3-5
year old at lunch/supper.
Cranberry Apple Salad
1 c. fresh cranberries, chopped
1 c. red apple, chopped
1 1/2 c. seedless green grapes, chopped
1/2 c. raisins
1 Tbsp. sugar
8 oz. lowfat vanilla yogurt
1. Mix all ingredients, toss to coat.
2. Cover, chill for 2 hours.
3. Stir before serving.
Makes 4 cups of salad. 1/2 c. of salad is a fruit (1/2 c.) for a
3-5 year old at snack.
Winter Week Four Monday
Sunshine Scrambler
2 Tbsp. olive oil
6 eggs, beaten
1/2 c. red or green bell peppers, chopped
1/2 c. tomatoes, chopped
1/4 c. parmesan cheese
Tasty Tomato Basil Pasta
1 Tbsp. olive oil
1 lb. lean ground turkey
2 Tbsp. garlic, minced
2 Tbsp. basil, dried leaf
2 tsp. Italian seasoning
1. In a medium sauté pan, heat oil on
1 lb. cooked rotini or penne pasta
medium heat, add bell peppers and
1—28 oz. can crushed tomatoes
tomatoes and sauté for about 2 minutes, or 1 c. cottage cheese
until peppers are tender.
1 c. Parmesan cheese
2. Add eggs, stir and cook until firm, solid
1 c. mozzarella cheese
and not clear, 2-3 minutes.
Serves 6. One serving is a MMA (1.0 oz.) for a 3-5 year
old at breakfast.
1. Pre-heat oven at 350 degrees.
2. Heat oil in a skillet and add ground turkey
and spices. Cook through.
3. In large bowl combine tomatoes, cottage
cheese, cooked turkey mixture and
Parmesan cheese. Mix well and add pasta.
4. Place the mixture into a 9 x 13 inch dish;
sprinkle with mozzarella cheese and bake
for 30 minutes.
Serves 16. One cup of pasta is a G/B (1.0 oz.) and a
MMA (1.5 oz.) for a 3-5 year old at lunch/supper.
Apple Rice Delight
1 c. cooked rice
1 c. low-fat vanilla yogurt
1 c. applesauce
1 tsp. cinnamon
Mix rice and applesauce together in a large bowl.
Add cinnamon and yogurt. Stir well.
Serves 4. 3/4 c. of apple rice delight is a G/B (0.5 oz.) and a
MMA (0.5 oz.) for a 3-5 year old at snack.
Winter Week Four Tuesday
Mexican Migas
2 Tbsp. butter
6—8-inch corn tortillas cut into long,
narrow strips
1/2 tsp. salt
1/4 tsp. black pepper
6 large eggs, beaten
1/2 c. shredded cheese
1 c. salsa
1. Melt the butter in a large pan. Add
the tortilla strips and continue to cook,
stirring now and then, until they start
to get slightly golden. Season with the
salt and pepper.
2. Pour the eggs into the pan and cook,
stirring occasionally, until the eggs are
almost fully cooked but still a little
wet .
3. Add the cheese and stir to combine
and finish cooking the eggs.
4. Top with salsa to serve.
Serves 6. One serving is a G/B (0.5 oz.) and a
MMA (1.0 oz.) for a 3-5 year old at breakfast.
Wonderful Winter Soup
4 Tbsp. olive oil
1 c. onions, chopped
1 c. carrots, peeled and chopped
1 c. celery, chopped
4 c. butternut squash, peeled and cubed
2 tsp. thyme dried, leaf
2 Tbsp. garlic, minced
1 Tbsp. parsley, dried leaf
4 c. vegetable stock
3/4 c. bulgur wheat
4.5 c. chickpeas, rinsed and drained
1 c. canned petite diced tomatoes
1. Heat oil in a large stock pot on and sauté
onions, carrots and celery for 5 minutes.
2. Add squash, thyme, garlic, and parsley. Stir
in stock and bring to a simmer. Cook for 10 to
15 minutes or until squash is tender.
3. Add bulgur, garbanzo beans and tomatoes
and simmer another 10 minutes.
Serves 12. 1 c. of soup is a MMA (1.5 oz.) and a vegetable
(1/2 c.) for a 3-5 year old at lunch/supper
Blizzard Fruit Mix
2 c. apples, cored, chopped
1 c. grapes, red or green, halved
1 c. canned peaches, chopped, drained
Mix apples, grapes and peaches together.
Serves 4. 1/2 c. of fruit mix is a fruit (1/2 c.) for a 35 year old at snack.
Winter Week Four Wednesday
Goldilocks Porridge
3/4 c. whole grain farina
4 c. milk
½ tsp. salt
1 cinnamon stick
1. Bring milk cinnamon stick and salt
just to a boil.
2. Gradually add farina, stirring
constantly with wire whisk until well
blended.
3. Return to a boil. Reduce heat to
Low; simmer uncovered, 2-1/2
minutes or until thickened, stirring
frequently.
4. Remove cinnamon stick before
serving
Serves 6. 1/4 c. cereal is a G/B (0.5 oz.) for a 35 year old at breakfast.
Pizza Wheels
1 1/3 c. whole wheat flour
1/4 tsp. salt
1 packet active dry yeast
1/2 c. milk, warm
1 Tbsp. olive oil
1/3 c. tomato sauce
1 tsp. Italian Seasoning
1/2 c. onion, chopped
1/2 c. green bell peppers, chopped small
1 c. ham, chopped
1 c. mozzarella cheese, grated
1.Preheat oven to 350 degrees F.
2.Combine flour, salt, and yeast. Mix in warm
milk and oil. Knead for 10 minutes and then
divide dough into two equal pieces.
3.Roll out to one 12x8” rectangle; Spread with
tomato sauce, sprinkle with italian seasoning.
4.Sprinkle onion, peppers, ham, and cheese.
5.Roll rectangle lengthwise in jelly roll style, cut
into 8 slices. Bake for 25 minutes.
Serves 8. One wheel is a G/B (1.0 oz.) and a MMA (1.5 oz.) for
a 3-5 year old at lunch/supper.
Crispy Carrot Cole Slaw
2 c. (green or red or both) cabbage,
shredded
2 c. carrots, peeled shredded
2 c. raisins
1 c. apples, cored, chopped small
4 oz. pineapple, crushed and drained
1/2 c. mayonnaise
Mix the cabbage, carrot, raisins, apples
and pineapple with the mayonnaise in
large bowl. Refrigerate at least one hour.
Serves 12. 1/2 c. of coleslaw is a fruit/
vegetable (1/2 c.) for a 3-5 year old at
snack.
Cranberry Sweet-Potato Muffins
2 Tbsp. sugar
1 tsp. cinnamon
1 1/2 c. whole wheat flour
1/4 c. + 1 Tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. cooked mashed sweet potatoes
1/4 c. skim milk
1/4 c. melted butter
1 egg
1 c. chopped fresh frozen cranberries
Winter Week Four Thursday
Chicken Caesar Wrap
1 lb. chicken cooked and pulled/shredded
2 ¼ oz. Caesar dressing
3 c. romaine lettuce, shredded
3—12” whole wheat tortillas
salt and pepper for seasoning
1. Toss lettuce in Caesar dressing. Taste and
adjust seasoning with salt and pepper if
necessary.
2. Portion 3 oz. chicken and 1 c. lettuce for each
tortilla.
3. Roll, and cut in half.
1. Mix the sugar and cinnamon
2. Whisk together flour, sugar, baking
powder, salt, cinnamon, in a large bowl.
Serves 6. One wrap (1/2 of a tortilla) is a G/B (1.0 oz.) and a
In a separate bowl, stir together the sweet
MMA (1.5 oz.) and a vegetable (1/2 c.) for a 3-5 year old at
potatoes, milk, butter, and egg.
lunch/supper.
3. Add wet ingredients to the dry; stir until
just combined. Fold in berries.
4. Grease standard muffin pan and fill;
sprinkle with sugar-cinnamon mixture.
5. Bake for 18-22 minutes.
Serves 12. One muffin is a G/B (1.0 oz.) for a 3-5 year
old at breakfast.
Rosy Mozzarella Bites
1 c. mozzarella cheese, shredded
12 large whole grain crackers
1/2 cup spaghetti sauce, room temp
1. Heat oven to 350 degrees.
2. Place crackers on baking sheet pan.
Sprinkle crackers with cheese.
3. Bake until cheese begins to melt
about 5 minutes. Remove crackers from
oven, put small dab of spaghetti sauce
on top of melted cheese.
Serves 4. Three crackers is a G/B (0.5 oz.)
and a MMA (0.5 oz.) for a 3-5 year old at
snack.
Winter Week Four Friday
Zesty Breakfast Wrap
1—15 oz. can pinto beans, rinsed
1—14.5 oz. can diced tomatoes,
3/4 c. yellow onions, chopped small
2 Tbsp. garlic, minced
1/4 c. salsa
1 Tbsp. vegetable oil
8—6” whole wheat tortillas
1 c. cheddar cheese, shredded
1. On medium heat in large sauce
pan, add beans, tomatoes, onions,
garlic and salsa.
2. Bring to a simmer and cook until
onions are tender, about 10 minutes.
3. Remove from heat, add cheese,
mix well.
4. Lay tortillas out, and assemble by
equally dividing mixture onto tortillas
and spread.
Serves 8. One wrap is a G/B (1.0 oz.) and a
vegetable (1/2 c.) for a 3-5 year old at
breakfast.
Oven Beef Stew
2 lbs. beef stew meat, cut into pieces
1/2 c. + 1 Tbsp. flour
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 1/2 Tbsp. Italian seasoning
3 Tbsp. vegetable oil
1 c. onions, chopped
2 c. carrots, peeled, chunked
2 c. potatoes, peeled, chunked
2 c. chicken broth
1—28 oz. can diced tomatoes
1. Pre-heat oven at 400 degrees.
2. In a large bowl, combine flour and spices; Add stew
meat to dry mixture, toss, coat all pieces.
4. Put oil in a baking dish, add coated mixture.
5 Bake at 400 degrees uncovered for 30 minutes.
6. Add onions, carrots, potatoes, water, and tomatoes.
7. Reduce heat to 375 degrees, cover and cook for 1 hour.
8. Stir thoroughly and cook for and additional hour.
Serves 12. One cup of beef stew provides a MMA (1.5 oz.) and a
vegetable (1/2 c.) for a 3-5 year old at lunch/supper.
Tuna Spinach Boats
9 oz. canned light tuna in water
1/2 c. chopped celery
2 Tbsp. light mayonnaise
1 tsp. vinegar
2 c. fresh spinach leaves
1. Drain tuna. Mix all the ingredients
except spinach.
2. Spoon filling onto freshly washed
spinach leaves.
Serves 4. One serving is a MMA (1.5 oz.) and a
vegetable (1/2 c.) for a 3-5 year old at snack.